Ice Cream Tacos

Ingredients:

• 2 flour tortillas (6 inches)
• 1/8 teaspoon ground cinnamon
• 2 tablespoons canola oil
• 2 tablespoons chopped pecans
• 2 tablespoons flaked coconut
• 1 drop green food coloring
• 1 cup chocolate ice cream
• 1/4 cup whipped topping
• 6 maraschino cherries, halved

Directions:

1. Sprinkle one side of each tortilla with cinnamon.
2. In a large skillet, heat tortillas, one at a time with cinnamon side up, in oil over medium heat.
3. When tortilla starts to brown, fold into a taco shape; drain on paper towels.
4. In the same skillet, cook and stir the pecans for 2 minutes or until lightly toasted.
5. Tint coconut with food coloring.
6. Place two small scoops of ice cream in each tortilla shell; top with whipped topping, cherries, pecans and tinted coconut.